Here's my favorite way:

Cut sprouts in two, then boil in chicken broth for 4-5 minutes. Set aside.
Fry bacon crisp, remove bacon and add sprouts. Salt and pepper, and cook
until the sprouts are done, and picking up some color. Serve with crumbled
bacon over the top.

The original recipe called for chestnuts baked in the oven, peeled, then
added to the sprouts in the bacon fat. We found they were waaaay too much
work, and too little reward.